Savory Autumn Wild Rice

Jeanne Logman, CNT • Oct 01, 2020

Vegan and Gluten-Free!

Like so many others, I am a summer person, and the transition to fall can be really challenging. I have found that having a list of all of the things that are unique to the season is helpful to brighten my outlook as the days grow cooler, shorter and (sigh) wetter. In addition to fluffy wool socks, beautiful sweaters and beeswax candles, I have a rotation of recipes that make their appearance in autumn. Remembering all of these delicious seasonal favorites and knowing that apples, mushrooms, squashes and root vegetables are at their peak this time of year is a tremendous boost! This wild rice recipe captures the best of the season’s flavors and is the one I look forward to the most. It is excellent as a side dish, makes wonderful leftovers, freezes well, and can even double as a creative omelette filling. I hope it nourishes and warms you for many, many autumns to come!

1 cup wild rice
2 1/3 cups vegetable stock or water
2 Tbl olive oil
2 leeks white and light green portions only, sliced
2 cups mushrooms sliced (cremini or wild mushrooms are great choices)
1 tsp dried thyme leaves
1 tsp fresh rosemary, minced
2 Tbl toasted pine nuts
2 Tbl pecans, roughly chopped
2 Tbl hazelnuts, roughly chopped
1 tsp sea salt

Rinse wild rice and place in a large saucepan with vegetable stock. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. If liquid has been absorbed and grains are splitting and curling, rice is done. If not, continue simmering covered for 5-minute increments until rice is done. Remove from heat. In a large frying pan, sauté leeks in olive oil over medium heat about 5 minutes, until soft and translucent. Add mushrooms, thyme, rosemary and salt and sauté about 5 minutes or until mushrooms are soft. Stir in nuts and heat through. Fold mixture into wild rice. Season with additional salt if desired. Experience deliciousness!

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